Results 81 to 90 of about 295,691 (225)

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

THREE IMPROVED METHODS FOR COCONUT OIL EXTRACTION

CORD, 1993
Three methods for coconut oil extration using acetic acid, baker's yeast, and mixed enzymes were investigated. Coconut milk was allowed to settle for two hours; for cream separation. When the cream reacted with 25 % acetic acid at 0.l % ‑ 0.4 % levels or
Suhardiyono, Y.B. Che Man, B.A. Asbi, M.N. Azudin   +3 more
doaj   +1 more source

Studies on the Development of Baker’s Yeast Using Cane Molasses

, 2008
Three yeast strains were used for biomass production of baker’s yeast using wine, brewer and baker’s yeast strains. The effect of growing yeast saccharomayces cerevisiae on cane molasses with respect to baker’s yeast production was assayed.
Damtew, Wondimagegen
core  

The Belgian competition authority fines the country’s largest yeast producer for resale price maintenance and abuse of dominance (Algist Bruggeman) [PDF]

, 2017
The Belgian Competition Authority (BCA) imposed a fine of 5.489.000 euros on Belgium’s largest yeast producer for resale price maintenance and abuse of dominant position on the fresh baker’s yeast ...
Troch, Simon, Rientjes, Emmelien
core  

Fermentative capacity of baker’s yeast exposed to hyperbaric stress [PDF]

, 2004
Baker’s yeast suspensions were incubated at different pressures (from 1 bar to 6 bar) and different gases [air, O2 and a mixture of 8% (v/v) CO2, 21% O2 and N2].
Belo, Isabel, Campelo, Ana F.
core   +1 more source

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin, Bedrettin Demir, Mehmet Koyuncu, Jan Bocianowski, Aras Türkoğlu   +4 more
wiley   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Styrene and its natural analogues: accumulation and sustainable production methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah, Giovanni D'Ambrosio, Prasada Rao Kongala, Sureshkumar Mesara, Annalisa Serio, Bharadwaj Revuru, Antonello Paparella   +6 more
wiley   +1 more source

Marine yeast isolation and industrial application [PDF]

, 2014
Over the last century, terrestrial yeasts have been widely used in various industries, such as baking, brewing, wine, bioethanol and pharmaceutical protein production. However, only little attention has been given to marine yeasts. Recent research showed
Tucker, Gregory A., Daw, Zakaria Yehia, Tucker, Gregory A, Zaky, Abdelrahman Saleh, Du, Chenyu   +4 more
core   +1 more source

Enhanced 3D Filter‐Exchange Imaging Using Multi‐Slab Acquisition

Magnetic Resonance in Medicine, EarlyView.
ABSTRACT Purpose Starting from the implementation of a single‐slice FEXI sequence, a 3D method was developed to accelerate a FEXI experiment and acquire a multi‐slice volume. Methods 3D multi‐slab FEXI divides the volume of interest into different slabs.
Jacopo Frignani, Athanasia Kaika, Ben Danzer, Franz Schilling   +3 more
wiley   +1 more source